File under Stupidly Simple Recipes That Taste Great.
I melded together a couple of different recipes here, one from Mark Bittman's go-to How To Cook Everything and one from French Farmhouse Cookbook by Susan Loomis. Here's how mine went:
2tbs butter
1tsb olive oil
2lbs carrots, peeled, trimmed & chopped
2lbs russet potatoes, peeled & chopped
4 cups chicken stock + 2 cups water
salt and pepper to taste
Heat the butter & olive oil in a pot big enough to hold everything.
dump in the carrots and potatoes, season and cook for a bit, ten minutes or so.
Add stock + water, bring to boil and simmer for 20-30 minutes, until everything is super soft.
Blend, food process or whatever to a smooth puree.
Adjust seasoning, dig in.
The wife just chimed in from the kitchen table "It's really good, lovie!" so it's not just me that likes it.
Sounds gooood!
ReplyDeletedelicious, super easy and almost infinitely malleable. Next time around I think I'll saute a shallot in the pan and maybe a clove or two of garlic before adding all the chopped stuff to sweat down.
ReplyDeletethe next project is to get a stock pot big enough to make double batches so I can always have homemade stock on hand in the freezer. I'm reaching the point in my soupmaking journey where canned stock isn't cutting it.